Steamed eggplant
Eggplant is one of the few purple vegetables and a very common household vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables, so don't peel the eggplant when eating it.
Recipe Recommendations
- eggplant one
- garlic appropriate amount
- onion appropriate amount
- yellow pepper appropriate amount
- white sugar a spoonful
- white vinegar half a spoonful
- Weijixian soy sauce appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed eggplant
1
Wash the eggplant and cut it into a bergamot shape (accidentally cut it off).
2
Soak the chopped eggplant in light salt water.
3
Cut the colored peppers, green onions, and garlic into the ground and set aside.
4
Put white sugar, white vinegar, salt, and soy sauce into a bowl and mix into a sauce.
5
Put the eggplant on a plate, steam it over water (about 15 minutes), remove and cool.
6
Put appropriate amount of oil in the pan, add the onions and garlic and saute until fragrant, and add the colorful peppers.
7
Pour in the juice, bring to a boil, and pour on the eggplant.Steamed eggplant Make Tips
1. When choosing eggplants, the purple-based ones taste better than the green ones. 2. When steaming the eggplant with chopsticks, it means that it is cooked. 3. Add a spoonful of chili oil if you like.